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Dr Chicken's Double Smoked Ham

Unknown
Unknown
edited November -0001 in EggHead Forum
Tried this yesterday and I have a question. How many have tried the injection? I tried it and found that after I was done injecting and unwrapped the ham, I had a lot of liquid left in the pan. I poured it back into the pan I had mixed and heated with and found I had almost the same amount of liquid left that I originally began with.[p]I cooked per directions and used the glaze and must say it was very good. But, had very little flavor from the injection. I could smell it while I was slicing the ham, but only tasted it in a few small pieces with fat. It was a 10 pound ham and I used all of the lquid while injecting. [p]I assume the ham is too dense to absorb the injection lquid. Any ideas?[p]Thanks,[p]Robert
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Comments

  • eggor
    eggor Posts: 777
    Robert,[p]i did the injection the first time out, imo it did not add that much flavor, but it does make the ham a little more moist. try it with out the injection and it makes for better leftovers ham sammiches. again just imo.[p]Scott

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  • Borders
    Borders Posts: 665
    Robert, I tried it this weekend too, and found the same. When I would inject one area, the juice would squirt out a hole I previously made, and I think very little made it to the meat. The ham was a winner, but I saw little help from injection.
    Scott[p]
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  • RRP
    RRP Posts: 26,133
    Robert,
    I don't know what to say but I sure find the taste to be present! Now I am careful to inject easily and pull the needle out as I'm doing it and always make sure I'm in the meat and not a fat vein plus I always alter my needle angle. I even use a clean pan in which I have the ham while injecting so any excess can be collected and tried to be injected again. What about the cooking temp? - Dave's later versions suggest removing at 138 internal and then rest for 20 minutes at least for redistribution of juices. Could it be you guys over cooked it? Hey, we still have nearly a half of a ham in the refrig that I did this way and snack on it regularly. We can sure taste the marinade in the ham and are surprised you folks can't.
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  • Unknown
    Unknown
    Robert,
    Two things one, did you wrap it in plastic wrap when injecting?[p]Two, If you add butter to the recipe and mix well. Let the butter thicken a little. [p]These two items will help keep the injection in the meat.[p]I personelly have never noticed your results.
    Jim

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  • eggor
    eggor Posts: 777
    RRP,[p]now that i think about it a little, we made that ham on a sunday and were not able to get the liqueur, and there was something else that we were missing and I came up with some other substitute. So i guess I shouldn't comment since i didn't follow the recipe.[p]Scott

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